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A rustic, golden-brown loaf of homemade ciabatta bread resting on a wooden cutting board, with a few slices cut to reveal the signature open crumb.

Homemade Ciabatta Bread: The Ultimate Recipe for a Perfect Crusty Loaf

Master the art of Homemade Ciabatta Bread with our foolproof recipe. This guide will help you achieve a perfectly crusty exterior and a light, airy, open crumb using a flavorful biga pre-ferment. Perfect for sandwiches and dipping!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 loaves
Course: Bread, Side Dish
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Biga:
  • 1 cup bread flour 120g
  • 1/2 cup lukewarm water 120ml
  • 1/8 teaspoon instant yeast
For the Dough:
  • 2 1/2 cups bread flour 300g
  • 1 cup lukewarm water 240ml
  • 1 1/2 teaspoons instant yeast
  • 2 teaspoons fine sea salt
  • 2 tablespoons olive oil

Equipment

  • 1 Stand Mixer with dough hook
  • 1 Baking Stone or Steel
  • 1 Dough Scraper

Method
 

Mix the Final Dough
  1. In a medium bowl, combine 1 cup (120g) of bread flour, 1/2 cup (120ml) of lukewarm water, and 1/8 tsp of instant yeast. Stir until no dry flour remains.
  2. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 16 hours, until doubled and bubbly.
Mix the Final Dough
  1. In a stand mixer with a dough hook, add the mature biga, 2 1/2 cups (300g) bread flour, 1 cup (240ml) water, 1 1/2 tsp instant yeast, salt, and olive oil.
  2. Mix on low for 5-7 minutes, then increase to medium-low and mix for 10-15 minutes until the dough is elastic and pulls away from the bowl sides.
Bulk Fermentation & Folds
  1. Scrape the dough into an oiled bowl, cover, and rest for 30 minutes.
  2. Perform three sets of folds, 30 minutes apart. To fold, wet your hands, stretch one side of the dough up and over the center, and repeat from all four sides.
  3. After the third fold, let the dough rise for 1 to 1.5 hours until bubbly and nearly doubled.
Shaping & Final Proof
  1. Turn the dough onto a well-floured surface. Gently stretch into a 12x12 inch square and cut in half. Gently shape each half into a 10-inch long rectangle and place on parchment paper.
  2. Loosely cover the loaves and let them proof for 30-45 minutes.
Bake
  1. While proofing, preheat your oven with a baking stone to 450°F (232°C). Place an empty metal pan on the bottom rack.
  2. Slide one loaf onto the hot stone. Pour 1 cup of hot water into the metal pan to create steam. Close the door immediately and bake for 20-25 minutes.
  3. The loaf is done when deep golden brown. Cool completely on a wire rack before slicing. Repeat with the second loaf.

Notes

Handling Sticky Dough: Keep your hands and dough scraper slightly wet to prevent the dough from sticking.
Cooling is Crucial: Do not slice the bread until it has cooled completely. Slicing it while hot can result in a gummy texture as the interior is still setting.